Fall Food Favorites

By Amber Bouthot on September, 21 2018
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Amber Bouthot

Amber Bouthot

Bonfires, colorful leaves, football games, apple picking, pumpkin carving, sweaters… all these things and more make fall a treasured time of the year. Of course, what would any change in seasons be without an ushering in of new favorite foods. Every fall, pumpkin spice items blanket the grocery store shelves. But, even if you aren’t a pumpkin spice fan, there are plenty of seasonal foods that we equate with fall to help you celebrate the season. Here are some of our favorites.


Caramel apples are almost synonymous with fall. Here’s a fun twist on a classic favorite from Domestically Blissful.

  • Apples
  • White or Wooden Lollipop Sticks
  • Melting Chocolate
  • Caramel
  • Toppings – optional

First wash & slice your apples, remove the seeds, insert the stick at the bottom, and pat the apple slices dry. Cover each apple slice in melted chocolate and place on a piece of wax paper to dry. Continue this process until all your apples are covered in chocolate and have hardened. Then drizzle the caramel and other toppings on top of your apple slices. Let harden & enjoy!


What better way to warm up on a crisp fall day than with a hearty bowl of chili? Here’s a classic recipe that you can make in the slow cooker or on the stove top.

  • 2 lbs ground beef
  • 2 red peppers, chopped
  • 2 green peppers, chopped
  • 1 white onion, chopped
  • 2 cups beef broth
  • 3 cloves of garlic, minced
  • 2 tsp cumin
  • 1 tps Smoked Paprika
  • 1 tsp mustard powder
  • 1 tsp salt
  • 2 cans diced tomatoes

Brown the beef in a large cast iron skillet. While the beef is cooking, chop the veggies. Add all ingredients to a large pot or crock pot. If cooking on a stove, simmer on medium heat until peppers have softened. If cooking in a crock pot, set it to low and cook for 8 to 10 hours.


Second only to chili as a fall comfort food, Chicken Pot Pie is always a crowd pleaser. And it doesn’t have to be difficult to make either. Here’s a simple recipe from The Pioneer Woman to help get you started.

  • 4 Tablespoons Butter
  • 1/2 cup Finely Diced Onion
  • 1/2 cup Finely Diced Carrot
  • 1/2 cup Finely Diced Celery
  • 3 cups Shredded Cooked Chicken or
  • 1/4 cup Flour
  • 3 cups Low-sodium Chicken Broth, Plus More If Needed
  • Splash of White Wine (optional)
  • 1/4 teaspoon Turmeric
  • Salt and Pepper, to taste
  • Chopped Fresh Thyme to Taste
  • 1/4 cup Half-and-half or Cream
  • 1 whole Unbaked Pie Crust
  • 1 whole Egg
  • 2 Tablespoons Water

Preheat the oven to 375 F.

Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.

Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.

Once it starts to thicken add the turmeric, salt, pepper, and thyme.

Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.

Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.

Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)

Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.

Serve up servings by the (big ol’) spoonful!

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Tis the season for squash, beets, potatoes and more! One of best ways to take advantage of the fall harvest is to roast them. It’s super easy and sure to be a crowd pleaser. Feel free to mix up the veggies you use too. Any root vegetable will do.

  • 1 large butternut squash
  • 3 large Yukon gold potatoes
  • 1 bunch medium beets
  • 1 medium red onion
  • 2 large parsnips
  • 1 head of garlic, cloves separated and peeled
  • 2 tablespoons extra virgin olive oil
  • 1 ½ teaspoons salt
  • 1 ½ teaspoon dill
  • Freshly ground black pepper

Place 2 baking sheets in the oven and preheat to 425 degrees. Cut all vegetables into 1 ½ inch pieces. Toss all vegetables with garlic, olive oil, salt, and dill in a large bowl. Season generously with pepper.

Carefully remove the heated baking sheets from the oven, brush with olive oil. Divide the vegetables evenly between the 2 pans. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.


Zucchini bread recipes are a dime a dozen, but renowned chef James Beard’s take offers up a unique twist on this classic fall favorite.

  • 3 eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 cups grated, peeled raw zucchini
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon double-acting baking powder
  • 3 teaspoons ground cinnamon
  • 1 cup coarsely chopped walnuts

Beat the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix lightly but well. Combine the flour, salt, soda, baking powder, and cinnamon and add to the egg-zucchini mixture. Stir until well blended, add nuts, and pour into two 9 x 5 x 3 inch greased loaf pans. Bake in a preheated oven at 350°F for 1 hour. Cool on a rack.